Baked potato with bacon, taleggio and leek

Baked potato with bacon, taleggio and leek

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

Taleggio is a wonderful Italian soft cheese that looks like creamy Brie when it melts. Its flavour goes really well with potato and leek. This dish can very easily be transformed into a vegetarian one by simply omitting the bacon.

Ingredients

Quantity Ingredient
4 large baking potatoes, washed
1 tablespoon olive oil
sea salt
freshly ground black pepper
25g unsalted butter
1 shallot, finely diced
1 garlic clove, finely sliced
2 leeks, sliced lengthways, then across into slices
75ml white wine
300ml double cream
150g taleggio cheese, roughly chopped
8 slices streaky bacon

Method

  1. Preheat the oven to 200°C.
  2. Rub the baking potatoes with the olive oil, prick all over with a fork and place each one on a little pile of sea salt on a baking sheet. Place on the top shelf of the oven and bake for 1 hour, or until the potatoes are tender (allow more time for larger ones). Remove from the oven and leave to cool until you’re able to handle them.
  3. Meanwhile, heat a frying pan until it is medium hot. Add the butter, shallot and garlic, and cook for 2–3 minutes, then add the leeks and cook for another 2 minutes. Add the white wine and cook until reduced by half, then add the cream and cook for 3–4 minutes, until thickened. Season with salt and pepper.
  4. When the potatoes are cool enough, cut them into quarters, place in an ovenproof dish and pour the leek sauce over the top. Slice the Taleggio and tear into pieces over the top of the sauce.
  5. When the potatoes are cool enough, cut them into quarters, place in an ovenproof dish and pour the leek sauce over the top. Slice the Taleggio and tear into pieces over the top of the sauce.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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